Description Fish sauce is one of the oldest and most popular condiments of Asian Cuisine and is made of fermented anchovies and salt. Traditionally, this fish sauce is used the same way as salt in the West. The fish aroma evaporates during cooking and a spicy, subtle salty flavor remains. Fish sauce is a very versatile condiment as it can be use directly for cooking to add umami or as dipping sauce or even can be use on asian inspired salad dressings. Widely used in the Philippines to add flavor to soups such as Nilaga or Sinigang. Store in a dry place, away from heat.
